Blueberry Buttermilk Pancakes

• servings: 6 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

2 cups all-purpose flour

1/4 cup sugar

2 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

2 cups buttermilk

1/4 cup melted unsalted butter, plus some for frying

1 cup blueberries, fresh or frozen

Serving suggestions: whipped cream and maple syrup.

Directions

In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.

Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.

Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.

Serve with a dollop of whipped cream and maple syrup.

Notes

If using frozen blueberries, thaw before adding to batter

Let the batter rest for a while before cooking

Nutrition

• Calories: 496 calorie
• Total Fat: 16 g
• Saturated Fat: 9 g
• Cholesterol: 144 mg
• Sodium: 830 mg
• Total Carbohydrate: 74 g
• Dietary Fiber: 2.5 g
• Total Sugars: 24 g
• Protein: 15 g